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Layered eggplant, ratatouille, and mozzarella baked in half hotel pans.
A large-batch hotel kitchen recipe for chicken tetrazzini serving 100 people, featuring sautéed chicken, fettuccine, and wild mushroom sauce topped with cheddar.
A variation of a curry sampled at the Rambagh Palace hotel, featuring chickpea flour dumplings in a spinach-based sauce. Served with rotis.